Simply Fish: Sautéed Fluke with grilled scallions, poached egg, and caviar cream
1 cup sour cream
Salt and pepper, as desired
1 ounce Hackleback caviar or domestic wild caviar
1 cup white wine vinegar
1 bunch scallions, stems removed
4 (5- ounce) fluke filets, skin off
1. Whisk the sour cream and season with a pinch of salt and pepper. Fold in half of the caviar and refrigerate both for later.
2. Set a pot of water to boil. Add the vinegar. When it boils, lower it to a simmer and let it sit for a few more minutes.
3. Fire up the grill; scrape it, brush it, and oil it very well. Toss the scallions in 1 fluid ounce of cooking oil and a pinch of salt, and grill them for 3 to 4 minutes or until soft. Reserve them for later.
4. Set a frying pan on the stove over a medium-high heat, and add enough cooking oil to coat the bottom of the pan. Season the fluke portions lightly with salt and pepper. Pat them dry with a towel. When the oil begins to smoke, place the fish in the pan and cook for 30 seconds.Turn the heat down to medium, and using a spatula, move the fish a bit to make sure they don't stick. Cook for 2 minutes flip them over. Cook for another 2 minutes and they will be ready.
5. While the fish is cooking, exactly when you flip them over, crack open the eggs and gently place them in the simmering water and vinegar pot. To poach the eggs, gently swirl the water so that they move in a circular fashion. This helps the white form around the yolk so that they cook more evenly. Using a slotted spoon, remove the eggs after 3 minutes.
Begin by placing the scallions down on the plate first. Then, place the fish over the scallions, and spoon some of the caviar cream next to it. Place the poached egg on the plate next, top each egg off with the remaining caviar, and you're ready to serve.
What to drink:
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Dolan, Matthew, and Anne-Claire Thieulon. Simply fish: 75 modern and delicious recipes for sustainable seafood. New York: Skyhorse Publishing, 2017. Print.